How To Cook With Booze On A Budget

Maybe it’s because I always see Top Chefs do it, maybe it’s become I’m a borderline alcoholic; but to me, cooking with alcohol has always been the height of sophistication. Of course, the same cannot be said for the contents of my liquor cabinet, so I had to settle for these recipes. They’re all pretty good, especially if you drink the booze while you mix it in. Check out the greatest recipes to use with a college-level liquor selection below.

Place a large pot of cold, salted water over high heat to come to a boil.

In a large saute pan on medium heat, cook and render fat from the bacon. (If you are using pancetta or prosciutto, skip this step and just saute it with the garlic.) Once the bacon is almost crisp, remove it from the pan and set it aside. Do not clean the pan.

Add the olive oil and, when it is hot, return the bacon to the pan along with the garlic. Saute until the garlic turns light golden brown, then add the onion and saute until it becomes translucent, about 5 minutes. Add the vodka and let it reduce by half, then add the tomatoes, red pepper, and salt.

Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the heavy cream and simmer another 10 minutes.

Once you’ve added the cream, put the pasta in the boiling water and cook until al dente according to package directions. Remove the sauce from the heat, add the basil and the cheese, and stir well. Drain the pasta, shock it with a little cold water, and return it to the pot it was cooked in.

Pour the sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.

In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.

Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls.

After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.

Store in an airtight container in refrigerator up to 1 week.

Irish Whiskey Potato Green Chile Stew Recipe

INGREDIENTS:

1/2 cup olive oil

2 Tablespoons chopped garlic

2 cups chopped Spanish onions

2 fresh jalapenos, sliced

1/2 Tablespoon salt

1 Tablespoon black pepper

1 Tablespoon oregano

1 pound lamb stew meat, cut into 1/2 inch cubes

2 shots Jameson Irish whiskey

8 new potatoes, cut into bite-size pieces

4 cups chopped green chiles

2 cups chopped tomatoes

8 cups beef broth

PREPARATION:

Saute garlic, onions, and jalapenos in the olive oil. Add the salt, black pepper, and oregano. Cook until the onions are clear, about 10 minutes.

Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through.